FERMIER

Fermier, meaning farmer in French, is situated in Lynwood in a simple, rustic shed with concrete flooring and wooden tables. Here talented chef Adriaan Maree is impressing guests, working towards the ultimate dream of self-sustainability. The farm-feel, head-to-tail ethos is admirable, and the ambience intimate, with a maximum of 28 covers, for a nine-course food and wine pairing. Even the most discerning diner heralds the series of small plates, perfectly plated and seasoned.

Adriaan changes dishes on the menu as soon as fresh ingredients pop up, instead of being in a routine. With a preference for cooking fish and seafood, he favours the Scandinavian style of fewer, quality ingredients on a plate, and loves that this platform is small enough for him to control and personally cook each dish. Watching him at work, dedicated and oblivious to the ‘oohs and aahs’ at the tables, is half the pleasure of a dinner at Fermier.

Your journey will kick off with delectable farm-baked breads and canapés, followed by a series of inspiring dishes. These may include tuna with celeriac, apple and crab, or octopus with mushroom, leek, and Kalahari truffle, or wild boar with broccoli, black garlic and kale. The duck with roast lime, hazelnut, coffee and shallot is as good as the lightest lamb with tamarind and cauliflower. Finish off with a cheese plate that pops with curried gooseberry and pumpkin seed, before a grand finale of rhubarb with poached pear, quince purée and salted caramel. Know that all will be nothing short of yum.

“I cook things I like, that I am passionate about, it’s all about the ingredients.” Chef Adriaan Maree